Creamy Tuscan Shrimp Pasta
A rich and comforting pasta dish featuring succulent shrimp in a creamy, sun-dried tomato sauce, infused with Italian herbs and spinach.
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Ingredients
Yields 4 servings
- (12 oz) fettuccine pasta
- (1 lb) large shrimp, peeled and deveined
- (2 tbsp) olive oil
- (4 cloves) garlic, minced
- (1 cup) cherry tomatoes, halved
- (1 cup) heavy cream
- (1/2 cups) sun-dried tomatoes, chopped
- (2 cups) fresh spinach
- (1/2 cups) grated Parmesan cheese
- (1/2 tsp) red pepper flakes
- (1 tsp) Italian seasoning
- (Salt and pepper to taste)
Instructions
- 1
Cook the (12 oz) fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet over medium heat, add (2 tbsp) olive oil. Once heated, add (1 lb) large shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until opaque and cooked through. Remove shrimp from the skillet and set aside.
- 3
In the same skillet, add (4 cloves) minced garlic and sauté for about 30 seconds until fragrant.
- 4
Add (1 cup) cherry tomatoes and (1/2 cup) chopped sun-dried tomatoes to the skillet. Cook for about 5 minutes until the tomatoes are softened.
- 5
Stir in (1 cup) heavy cream and (1/2 tsp) red pepper flakes. Bring to a simmer, then reduce the heat to low and add (2 cups) fresh spinach, stirring until wilted.
- 6
Add the cooked shrimp back into the skillet, along with (1/2 cup) grated Parmesan cheese and (1 tsp) Italian seasoning. Stir until well combined and heated through.
- 7
Toss the cooked fettuccine pasta with the creamy shrimp mixture until evenly coated. Adjust seasoning with salt and pepper if needed.
- 8
Serve hot, garnished with additional Parmesan cheese if desired.
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